You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!
PIN Sugar Free Keto Low Carb Lemon Bars
Little squares of luscious, SUGAR free lemon bars are WHAT IS UP this Summer.
Between the easy sugar free no bake keto cheesecake recipe for one and these, evening-need-a-sweet-treat kinda life has been DEFINED.
I know that you share this evening snack situation, so 20 BUCKS that you’re gonna be there right along with ME.
P.s I feel really safe making bets with you. On account of there being a screen in between us and you don’t know where I live. BUT, even if you did, I would still place bets on these heathy lemon bars.
Not that I’m a gamblin’ kinda gal, but these are just THAT GOOD.
These keto lemon bars are hailing from the ever-popular tropical paleo lemon bars recipe where we learned how to make paleo lemon bars with honey. Buuuut then ya’ll have been requesting easy healthy low carb recipes lately and I did NOT want anyone to be left out of the lemon-bar-lovin’ this Summer because that would be sad.
And no one likes being sad. Especially when gluten free lemon bars are involved because, liiike, FOOD AND DESSERT AND STUFF. It is all just too good to EVER have to be sad about.
So there. Sad crisis AVERTED.
What makes these the best lemon bars
These sugar free keto low carb lemon bars are everything that you could dream about:
- A little bit tangy
- Juuuuust the right level of sweetness
- BRIGHT and FRESH
- Crispy-crunchy AND creamy
- Made with only F-I-V-E wholesome ingredients
This just in: you’re gonna LOVE ‘em.
FAQ
Asparagus FAQ
The asparagus is done when it is vibrant and bright green in color and is crisp, yet slightly tender when pierced with a fork.
ABSOLUTELY! Asparagus is a fantastic choice for a veggie side dish because it is loaded with nutrients and vitamins to support a healthy diet. It is high in fiber, folate and vitamins A, C, and K, just to name a few nutritional benefits.
You can keep asparagus in the fridge for up to 5 days before cooking it.
Speaking of punch, the lemon level in these bites of sweet and sour bliss? SO PERFECTLY PUNCHY.
It’s the kind of lemon that hits you SQUARE in the taste buds but “without making your face do that weird pucker thing” (Mr. FFF’s exact words) and then swirls of sweetness tingle your tongue, tying all the flavors up in a way that makes you feel VYR VRY good about your life choice to eat 10 lemon bars for dinner instead of that veggie-packed Mediterranean low carb broccoli salad that you originally planned.
Wait. What? I don’t know anything about that.
Maybe.
Regardless of your willpower around lemon bars (can’t confirm or deny mine is about a NEGATIVE 12) you need to experience their luscious lemon power in your snack-or-dinner-or-who-knows-maybe-even-breakfast-eating life.
I mean. I drink green tea with lemon in the morning sooooooo it’s basically the same thing.
F
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
Other recipes you might like:
Strawberry No Bake Gluten Free Paleo Lemon Bars
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Ingredients
For the crust:
- 1/2 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
- 2 Tbsp Monkfruit *
- Pinch of salt
- 1 Cup Coconut flour, sifted (95g) **
For the topping:
- 4 Eggs
- 2 tsp Lemon zest
- 3/4 Cup Fresh lemon juice (about 6 large juicy lemons)
- 1/2 Cup Monkfruit
- 1 1/2 tsp Coconut flour, sifted
Instructions
- Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees and ensure the oven rack is in the middle of the oven.
- Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
- In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
- Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ***
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3 . OLD POINTS:2
(per 1 bar, based on recipe making 16)
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Hope says
Is there any way to sub a ripe banana for the monk fruit?
Taylor Kiser says
No I am sorry!
Ed says
These are pretty terrible. Firstly I am not a keto junkie and am just trying to eat low carb. Really looking for good alternatives to cut carbs. I always fall for the “keto sub” recipes. Keto makes a atrocious crust especially pure coconut flour. After making this and letting it cool in the fridge over night as suggested I tried a square. The crust turns to powder and coats my mouth with this film I need to drink sometning with each bite or choke. The lemon topping does not adhere to this gross crust and just slips off when trying to cut. The topping is very lemony but nothing close to the real thing but passable. I’m just going to scrape off the top and throw the disgusting crust away in the garbage. Since there are no real low carb crusts out there I’ll just make sugar free lemon custard cups the traditional way but with sugar free sweeteners.
Taylor Kiser says
Sorry you didn’t like these Ed, many people have made them and liked them!
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post. https://www.gmdrecipes.com/
Bella says
I liked this recipe so much. Thanks for sharing.
Danni says
Hi. I made these bars and thought they had a lovely flavor. However, everyone in the family was put off by the texture of the coconut flour in the custardy part. The coconut crust is a bit much. I think either a Carbquik crust or mix w/ almond flour would work better.
Is there a way to make these more like traditional, smooth lemon bars (no coconut or almond flour in the custard part)? Wondering if some Arrowroot might help? Thanks very much! Looking forward to other recipes.
Taylor Kiser says
Hi Danni! You’re welcome! I’m glad you liked the flavor! As far as your question, I can’t tell you because recipes are only tested as written, but let me know if you try it.
Rosemary says
Oh my goodness I made these yesterday evening Sugar Free Keto Low Carb Lemon Bars put them in the refrigerator as it says six, hours I went to work checked them babys out oh my they came out Delicious!. With a cup of tazo tea 😋.Thank you for sharing your recipe I can’t stop eating them okay I did pause. The crust came out Delicious also. This one stole my heart.
Taylor Kiser says
So glad you loved them! Thanks, Rosemary!
Carley says
Love these !! Thank you for sharing! They are delicious and crowd pleasing – perfect to bring to a family function
Taylor Kiser says
So glad you love them! Thanks, Carley!